Baingan Ka Khatta
on May 25, 2022, Updated Oct 24, 2023
Baingan ka Khatta is a traditional Hyderabadi curry recipe in which eggplants are cooked in spicy, tangy onion, tomato, and coconut-based gravy. Here is how to make it.
You may like some more Hyderabadi recipes: Masoor Ki Khatti Dal, Bhindi Ka Salan, Bagara Rice, and Irani Chai.
About Baingan Ka Khatta
Baingan Ka Khatta is a traditional Hyderabadi curry in which eggplants are cooked in a tangy and spicy gravy made with onions, tomatoes, fresh coconut, and a few other simple ingredients.
This vegan and gluten-free recipe is popular for special occasions like weddings, house parties, or festivals like Eid or Diwali. Serve it with phulka, tandoori roti, or naan. It also goes well with biryani and pulao.
I make this recipe in a traditional pressure cooker, but you can use a pan over the stovetop or in an instant pot.
Ingredients
For The Paste
To make the curry paste, you will need skinless peanuts, grated fresh coconut, fresh tomatoes, red onions, and a few whole spices like cumin seeds, cloves (laung), and black peppercorns (kali mirch).
For The Curry
Brinjal (Eggplant, Baingan) – This curry is traditionally made using small brinjals. If they’re not available, use the large one cut into chunks.
Spice Powders – You will need basic spice powders, such as coriander powder, turmeric powder, Kashmiri red chili powder, and cumin powder.
Others – You will also need oil, brown mustard seeds, red onions, curry leaves, ginger-garlic paste, salt, tamarind pulp, and jaggery.
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Baingan Ka Khatta Recipe
Ingredients
For The Masala Paste
- ½ cup grated fresh coconut (packed)
- 2 tablespoons skinless peanuts
- 1 cup chopped tomatoes
- ¼ cup chopped red onions
- 1 teaspoon cumin seeds
- 2-3 cloves (laung)
- 3-4 whole black peppercorns (kali mirch)
For The Curry
- 1 pound small brinjal (eggplant, baingan) (500 g, cut into 4 pieces but attached at the top, soaked in water)
- 4 tablespoons oil
- 1 teaspoon brown mustard seeds
- ¼ cup chopped red onions
- 15-20 curry leaves
- 2 teaspoons ginger-garlic paste
- 2 teaspoons coriander powder
- ½ teaspoon turmeric powder
- 2 teaspoons Kashmiri red chili powder
- ½ teaspoon cumin powder
- 1 teaspoon salt (or to taste)
- 1 tablespoon tamarind pulp
- 1 teaspoon crushed jaggery
Instructions
Make The Masala Paste
- Add all the ingredients to a blender along with ½ cup of water and blend to make a smooth paste.
- Scrape the sides of the blender a few times while making the paste.
Make The Curry
- Heat oil in a pressure cooker over medium-high heat.
- Once the oil is hot, add mustard seeds and let them crackle for 3-4 seconds.
- Add onions and curry leaves to the cooker and fry for a minute.
- Add ginger-garlic paste and the masala paste that we made earlier and cook for 2 minutes, stirring frequently.
- Now add coriander powder, turmeric powder, red chili powder, and cumin powder, and cook until the oil starts to separate from the sides of the pan. Stir frequently.
- Add the brinjal, 1 and ½ cups of water, and salt and mix well.
- Close the lid of the cooker and cook on high heat for 2 whistles.
- Remove the cooker from the heat and let the pressure release naturally.
- Open the lid and add tamarind pulp and jaggery and cook for 2 minutes on low heat.
- Check for salt and add more if needed.
- Serve hot.
